Nuevo Vallarta Pinellas Park
9359 US Hwy 19 N, Pinellas Park, FL 33782 · Permanent Food Service · License 6216065
What drove the grade
Pesticide/insecticide labeled for household use only present in establishment.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection1 high priority (no follow-up needed), 10 basic (3 repeats); basic violations cost 12 at most-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
Household pest spray cans in kitchen
Basic10
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle in bins of rice and beans in dry storage
Repeat violation
In-use tongs stored on equipment door handle between uses.
Tongs hanging under flat top on cook line
Repeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Operator working on cook line with no hair restraint, no other kitchen staff present
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave on cook line
Reach-in cooler interior/shelves have accumulation of soil residues.
Deli cooler on cook line
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Accumulation of grease in between stove and fryer Hood filters soiled
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Cooler handles soiled
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Lean forks and spoons at service window not inverted
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Under cooler on cook line
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.